Happy New Year! What a whirlwind we had in 2020. It seemed like such a long month back in March, and then all of a sudden it was December. I absolutely love the holidays, and we made sure to send this crazy year out with a bang.
A couple of years ago, we went back to Virginia to visit family. I enjoyed the time I got to spend over at my grandmother’s home. While I was there, I found her stash of recipes that were all handwritten on index cards and kept in recipe boxes. I read through them all and just loved every second of it.
I begged to have them. My grandmother said to go ahead and take them, but my mom didn’t want the inheritance to skip a generation. I asked a few times for them, and was told a few times from my mom to stop asking about it.
When a present showed up in the mail this Christmas with a tag on it that said for Mary Susan and posterity, I hoped that it was my grandmother’s recipes, and it was! It was the first present I opened, and when I realized what it was, I cried. I loved seeing the recipes in my grandmother’s handwriting. Her cursive is so unique, and I just love it, especially since she can’t write very well anymore.
Honestly, the only thing I really remember her making is her fried chicken, homemade macaroni and cheese, and blue kool-aid, but this gift is a treasure. A majority of the recipes call for margarine (gag!), but I’m going to try out as many of the recipes as I can with a few substitutions here and there.
We had so many bananas going bad this past week (read we’ve been eating too many sweets), that I landed on one of her banana bread recipes. Of course the recipe called for nuts, and I subbed it for chocolate chips because they just go with banana bread.
This banana bread was really dense and more like an actual bread which was interesting. It was a nice change from your typical sweet bread. I love things that are different, and this recipe is one of them.
- 1 cup sugar
- 2 TB butter, softened
- 3/4 cup milk
- 1 egg
- 1 cup mashed bananas
- 3 cups flour
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 chopped nuts or chocolate chips
In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar. Add in egg and mix well. Then add in milk and banana and mix until combined. Finally, mix in the flour, baking powder, and salt and mix well. Fold in chocolate chips or mix-in of choice. Let the batter rest for 20 minutes before baking. Pour batter in to a greased 9×5 loaf pan and bake at 350 for 65-70 minutes. Since it’s such a dense bread, it should take almost all the time. If the bread starts to get too dark, you can cover it with a piece of foil to finish out the baking.